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A rich and hearty seafood stew, born in San Francisco. This Italian-American classic features a vibrant tomato and wine broth brimming with fresh fish, clams, mussels, and shrimp. It's a showstopper meal perfect for serving with crusty sourdough bread.
For 6 servings
Sauté Aromatics
Build the Broth
Cook the Seafood in Stages
A rich and hearty seafood stew, born in San Francisco. This Italian-American classic features a vibrant tomato and wine broth brimming with fresh fish, clams, mussels, and shrimp. It's a showstopper meal perfect for serving with crusty sourdough bread.
This italian_american recipe takes 60 minutes to prepare and yields 6 servings. At 468.01 calories per serving with 57.61g of protein, it's a moderately challenging recipe perfect for dinner or supper.
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Serve Immediately
Increase the red pepper flakes to 1 teaspoon or add a finely chopped fresh chili like a Fresno or jalapeño along with the garlic.
For a more traditional San Francisco Cioppino, add pre-cooked Dungeness crab legs or claws. Add them during the last 3-4 minutes of cooking, along with the shrimp, just to heat through.
Add 1 teaspoon of fresh thyme leaves or a few fresh basil leaves (torn) to the broth along with the parsley at the end for a different herbal note.
Add 1/2 pound of cleaned squid, cut into rings and tentacles. Add it along with the shrimp and cook for 2-3 minutes until opaque.
The diverse mix of fish, shrimp, scallops, and shellfish provides a high-quality source of lean protein, essential for muscle repair, immune function, and keeping you feeling full and satisfied.
Seafood is one of the best natural sources of omega-3 fatty acids (EPA and DHA), which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
This stew is a powerhouse of micronutrients. Shellfish provide zinc and selenium, crucial for immunity, while the tomato base offers lycopene, a powerful antioxidant linked to reduced risk of certain diseases.
Yes, Cioppino is quite healthy. It's packed with lean protein from the variety of seafood, which is also a great source of omega-3 fatty acids, vitamins, and minerals like selenium and zinc. The tomato base provides antioxidants like lycopene. However, it can be high in sodium depending on the clam juice and canned tomatoes used, so look for low-sodium options if that's a concern.
A typical serving of this Cioppino recipe contains approximately 550-650 calories, not including the bread. The exact number can vary based on the specific types and amounts of seafood used.
The classic and highly recommended choice is a crusty sourdough bread. Its tangy flavor complements the rich tomato broth, and its sturdy crust is perfect for dipping and soaking up the sauce.
Yes, you can use frozen seafood. For best results, thaw all seafood completely in the refrigerator overnight before using. Pat it dry with paper towels to remove excess moisture before adding it to the pot.
A dry, crisp white wine is best. Good options include Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. Avoid sweet wines, as they will alter the flavor of the broth.
You can make the tomato broth base up to 2 days in advance and store it in the refrigerator. When you're ready to serve, simply bring the broth to a simmer and then proceed with cooking the seafood as directed. Do not cook the seafood in advance, as it will become overcooked and rubbery upon reheating.
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